Text 2305, 90 rader
Skriven 2013-07-08 11:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: cross cultural 844
==========================
 DS> In both cases, I am quite certain that the restaurant is independent
 DS> of the gas station -- except for renting some space.  In the case of
 DS> Waterloo Pizza, I know that there are still service bays and a car
 DS> wash connected with the Exxon station there.

Thinking about it, there's no particular reason why an
entrepreneur in the gas station business can't also have
fingers in the restaurant pie or have relatives or
friends who want the opportunity. There are gas stations
conjoined with other establishments - restaurants, motels,
souvenir shops, what have you. Truck stops, which are
relatively integrated, are a good example.

 I just looked on Google
 DS> Maps (intersection of MD rt 175 and US rt 1) and that Shell station has
 DS> clearly visible service bays on the other end from the restaurant.  It
 DS> also has a Food Mart -- another establishment, but probably owned by
 DS> the station.

The question is were the facilities built with a sublet
in mind, or did it just happen when the gas station
business faltered a little and some extra money had to
be found.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fava Bean Salata
 Categories: Greek, Salads
   Servings: 8

           Karen Mintzias
  1 1/2 c  Dried fava or butter beans
           - soaked overnight in water
    1/3 c  Extra-virgin olive oil
    1/2 c  Finely chopped onion
      1    Garlic clove; finely chopped
    1/3 c  Finely diced carrot
    1/3 c  Finely diced celery
      1    Bay leaf; crumbled
  2 1/2 tb Minced flat-leaf parsley
           Sea salt; to taste
    1/2 ts Freshly ground black pepper
           - or more to taste
      1 sl Coarse-grain bread
           - crust removed, and soaked
           - for 5 minutes in:
      2 tb Olive oil; (or to taste)
      1 sm Lemon; juiced

MMMMM---------------------------FOR SERVING--------------------------------
      1 pn Paprika; (generous)

  Drain the dried beans and place in large saucepan with cold water to cover.
  Bring slowly to a boil, drain and rinse.  Rinse out the saucepan, return
  the beans to the pan, and add cold water to cover by 3 inches. Bring to a
  boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until
  soft.  Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean
  skins with your fingers and spread the beans between layers of paper towels
  to dry.

  Heat 2 tablespoons of the olive oil in a large heavy skillet.  Saute the
  onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to
  20 minutes, or until dark golden brown, stirring occasionally with a wooden
  spoon.

  Transfer to a food processor or blender container and add the bread.  With
  the machine running, add about two thirds of the lemon juice and 2
  tablespoons of the olive oil, and process until thick and smooth.  Add a
  few tablespoons of water if the puree seems too thick, and add salt,
  pepper, olive oil, and/or lemon juice to taste.

  Serve on a platter, sprinkled with the remaining parsley and olive oil and
  the paprika.

  To make the traditional way:  Pound the cooked vegetable-bean mixture and
  the bread in a large wooden mortar for 5 minutes.  Slowly add about two
  thirds of the lemon juice and then 3/4 cup of the olive oil.  Pound for 5
  minutes longer, and add salt, pepper, olive oil, and/or lemon juice to
  taste.

  Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6

  Typed for you by Karen Mintzias

MMMMM


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